Influence of the alkyl chain length, temperature, and added salt on the thermodynamics of micellization: Alkyltrimethylammonium chlorides in NaCl aqueous solutions

Journal of Chemical Thermodynamics

Volumn 43, Issue 10, 2011, Pages 1557-1563

  Kroflič, Ana ^a   Šarac, Bojan ^a   Bešter Rogač, Marija ^a  

^a UNIVERSITY OF LJUBLJANA   (Slovenia)

Author keywords

Alkyltrimethylammonium chlorides; Critical micelle concentration; Isothermal titration calorimetry; Micellization; NaCl; Thermodynamics of micelle formation

Indexed keywords

ADDED SALT; ALKYL CHAIN LENGTHS; ALKYLTRIMETHYLAMMONIUM CHLORIDES; AQUEOUS NACL SOLUTIONS; COUNTERIONS; DODECYLTRIMETHYLAMMONIUM CHLORIDE; HEAT CAPACITIES; HIGH TEMPERATURE; ISOTHERMAL TITRATION CALORIMETRY; MICELLE FORMATION; NACL; NACL AQUEOUS SOLUTION; NON-POLAR; NON-POLAR SURFACES; SURFACTANT MOLECULES; TEMPERATURE DEPENDENCE; THERMODYNAMICS OF MICELLIZATION;

AMMONIUM COMPOUNDS; CALORIMETRY; CATIONIC SURFACTANTS; CRITICAL MICELLE CONCENTRATION; DYES; MICELLES; SODIUM CHLORIDE; TEMPERATURE DISTRIBUTION; THERMODYNAMICS; TITRATION;

MICELLIZATION;

EID: 79958814645     PISSN: 00219614     EISSN: 10963626     Source Type: Journal    
DOI: 10.1016/j.jct.2011.05.015     Document Type: Article

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